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Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
Strictly speaking, the croissant itself is fusion food, a French take on the Austrian kipferl, or crescent roll, using laminated pastry rather than the traditional bread dough.
Why we shouldn’t gloat at his downfall.
Time works in mysterious ways in the kitchen, and it’s often the most important ingredient of all.
I feel hopelessly out of my depth judging the chocolate industry's academy awards.
Even Just William saw the dangers of hoarding food back in 1942; but in 2019, apparently rational people are doing it.
Order what the hell you want, relish your own company, and enjoy a dessert with just the one spoon.
CBD oil, a non-psychoactive cannabis extract, has been described as “the new avocado toast… much bigger than kale, much bigger than quinoa, and much more fundamental”.
Hit hard by nouvelle cuisine and the financial crash, seasonal trade here isn’t what it once was.
A Tesco spokesman tells me the company hasn’t sold them for “many, many years”.
As a serial murderer of house plants I’m relieved to find that, in theory at least, “starters are actually really hard to kill”.